This recipe is a little lighter than fresh mayonnaise traditionally made with egg yolks, not whole eggs. If you first add the oil in drops, the mayonnaise won’t separate. If it does, blend 2 tablespoons of the separated mixture with 1 teaspoon of prepared mustard in a mixing bowl until the mixture is thick, then very gradually whisk in the remaining mayonnaise. Keeps for a week in the fridge.
Blender Mayonnaise
Fri, 04/17/2009 - 17:45 — admin
Description
Ingredients
- 2 eggs
- 1 T lemon juice
- 1 t white vinegar
- 2 t dry mustard
- 1⁄2 t salt
- 1⁄4 t white pepper
- 2 c vegetable oil
- 1 T dijon mustard
- 1 T honey mustard
Instructions
Combine eggs, lemon juice, vinegar, mustard, salt and pepper in a blender and blend on high speed. Add the oil in drops until the sauce begins to thicken slightly, and then add the remaining oil very gradually in a thin stream. Turn blender off as soon as all the oil has been absorbed and the mixture has thickened (you might have some oil left over).
Put mayonnaise into a bowl and stir in Dijon and honey mustards.
Makes about 2½ cups.
Summary
| Serves | 0 |
|---|---|
| Source | The Town & Country Cookbook, James Villas, Little, Brown and Co. |
| Prep. Time | 5 minutes |
| Recipe Category | Make it yourself |
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